A cinnamon sugar crust, with a moist center filled with raisins and cinnamon sugar swirls- this cinnamon raisin bread is sure to be a big hit with everyone!
I have been cooking a ton during this quarantine life. I mean, I always cook a lot… but now it seems to be on overdrive. Partially because we’re not eating out, and partially because I’m so bored! With that being said, Erik and I decided that this cinnamon raisin bread has been the best thing I’ve made so far!
I have a confession. I had every intention of letting this loaf sit out for a few days to harden some and then try making french toast (or a french toast casserole with it)- you guys… it didn’t even last two full days! And yes, it’s just Erik and I here!
Either that tells you how good it is OR how bored we are! Ha
This recipe can be adjusted a little to fit your preferences (i.e. dairy options, sugar options, etc.- see the notes in the recipe below)
If you can have dairy, my favorite gluten free flour is Cup4Cup (it contains milk), but if you’re dairy free then my favorite gluten free flour is Better Batter. I’ve noticed (and received feedback) that baking times tend to vary slightly with different flours- keep an eye on your baking!
Gluten Free Cinnamon Raisin Bread
Ingredients
- 2 cups gluten free flour
- 1 cup coconut sugar divided*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup almond milk + 1 Tbsp lemon juice*
- ¼ cup coconut oil melted and cooled
- ½ cup raisins
- 3 tsp ground cinnamon
Instructions
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Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
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In a large bowl, combine flour, ¾ cup of sugar, baking soda and salt.
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In a small bowl, combine remaining sugar and cinnamon and set aside.
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In another bowl, whisk egg, coconut oil and almond milk/lemon juice (or buttermilk).
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Stir wet ingredients into dry ingredients just until combined.
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Fold in raisins.
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Spoon in half of the batter into the prepared loaf pan.
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Sprinkle with half of the cinnamon/sugar mixture.
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Repeat layers.
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Using a knife, create swirls on top the top layer.
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Bake for 55-60 minutes, or until a toothpick comes out clean.
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Allow bread to cool before cutting.
Recipe Notes
This bread is not very sweet, so feel free to add more sugar. Brown sugar or cane sugar can be replaced 1:1 for coconut sugar.
You can use 1 cup buttermilk OR almond milk plus 1 Tbsp lemon juice to equal 1 cup.
Enjoy!
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